2 simple recipes for a gin-soaked Mexican Independence Day

This super-simple dip was created to pair perfectly with the Manchego and Green Olive Manomasa Tortilla Chips in September's box  – and happens to go fabulously with a Lime Gin Gimlet!

 Smokey Roasted Red Pepper Dip

Serves Six

460g jar of roasted red peppers, drained
1 garlic clove
100g cream cheese
2tsp chipotle chilli paste
1tsp lime juice
2tbsp Greek yogurt
2tbsp chopped coriander

Put all ingredients apart from the yogurt and coriander into a food processer and blend until smooth, with a bit of texture. Pour into a bowl and stir in the yogurt and coriander. Serve with Manchego & Green Olive tortilla chips (and a gin cocktail!).

Lime Gin Gimlet

70ml gin
15ml lime juice
15ml simple syrup

To make simple syrup, combine equal parts sugar and water in a saucepan and simmer until thick and syrupy. Decant into a glass and allow to cool.